Mix the peeled and ground almonds with the sugar, lemon peel and 2 egg whites.
Knead the dough until it is smooth.
Roll out the dough with a bit of flour, making a cylinder about 3 cm thick.
Cut the cylinder into 2 cm pieces, so they are square.
Dip these squares into the egg mixed with pine nuts, pressing with your hands so they stick to the dough until we get small balls covered in pine nuts.
Bake the panellets at 180ºC until golden brown.
Allow to cool.
Contributor: Miquel Comas, 75
Place: Barcelona, Spain
Personal Background:
Miquel Costa has been a pastry chef all his life up until he retired. But his love for pastries goes beyond just baking, he is also interested in preserving traditional recipes, that in Catalonia are closely linked to tradition because each festivity has its own pastry. There is even a calendar from the Pastry Guild of Barcelona (http://gremidepastisseria.cat/el_pastis.php). This interest led him to join the Guild’s board and to manage the process that declared the Panellet ETG – Guaranteed Traditional Elaboration, guaranteeing its quality.
Recipe’s Personal Background
How did you learn this recipe?
He learned the recipe from his father, working in the family bakery.
Is there some memory/historical event connected to this recipe?
All Saints’ Day, and the night before, the “Castañada” (All Saints’ Night)
Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)?
He would make this recipe to sell panellets in the family bakery where customers came to buy them and take them home, the night All Saints’ Day, to be eaten along with chestnuts and roasted yams.
Mediterranean Background
Any tradition this receipe is connected to? If yes, which one? Can you describe it?
This tradition, in our calendar, is associated to All Saints’ Night and All Saints’ Day, where panallets were an offering for the deceased.
Any Festivity this recipe is connected to? If yes, which one? Can you describe it?
The recipe is usually prepared for November 1st, All Saints’ Day and the night before, the Castañada (All Saints’ Night). During All Saints’ Day, people go to the graves of their deceased relatives to offer flowers and a family meal in their honour, where the desserts are panallets accompanied by roasted chestnuts and yams. But the night before, currently dinners, also end with these sweet elaborations.
Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?
The main ingredient, almonds, are in full harvest and plentiful during this time of year.
Regarding sugar, although it is true that it was brought over from American in the sixteenth century, it was an ingredient present in Catalan pastries since the Renaissance period, although it was intended for the upper social classes, common people would use honey for these elaborations.
Currently, some bakers still use honey as an ingredient.
Season (season this food is linked to)
Autumn
Ingredient
Nutritional Importance
Health Benefits
Almonds
Almonds, like all nuts, contain a large amount of minerals, is rich in fibre and has a great fat profile similar to olive oil.
Its fat profile is consider as healthy as the monounsaturated fats of olive oil to prevent heart diseases. Must be consumed in moderation since it is highly energetic.
Sugar
Rich in carbohydrates of easy absorption, it has a high glycemic index. It is better to use unrefined brown sugar, to improve this ingredient.
As a sweet product, it has to be consumed in moderation.
Eggs
Eggs have one of the best protein profiles. Of animal origin, it is rich in fats and has a significant amount of cholesterol and a variety of minerals.
Very healthy source of protein, its high proportion of cholesterol makes it advisable to eat maximum 2-4 a week.
Pine nuts
This nut contains potassium, phosphorus, vit. E and a large portion of fibre and has a healthy fat profile. Being the seed of a tree, its nutrient profile is very rich and concentrated.
It is very healthy to eat a small portion of nuts on a daily basis. Like olive oil, they must be eaten in moderation because they are highly energetic.
Grated lemon peel
This fruit is rich in vitamin C as a citrus. All fruit peels have a large amount of fibre and minerals concentration.
Citrus fruits should be consumed daily to prevent vitamin C deficiency and help improve iron absorption.
Additional information
Is it suggested to eat this meal if you suffer from some disease? If yes, for which one?
No
What is the primary base with which your food is prepared? Is this a derivative of oil or another base?
Sweets products must be eaten sporadically and in moderation. This recipe is highly energetic, culturally consume only at the end of October and the beginning of November.
What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments?
